微晶淀粉

Microcrystalline Starch

综述了微晶淀粉的用途和制备方法。微晶淀粉的制备方法按生成微晶的主要步骤可划分为回生法、水解法和结晶法三类。在以晶型 (如A、B、C和V型 )对微晶淀粉进行分类的基础上 ,本文按制备方法的不同将微晶淀粉分为回生微晶淀粉、原微晶淀粉和结晶微晶淀粉。文章对微晶淀粉的含义进行了界定 ,认为微晶淀粉是具有较高结晶度的淀粉微晶束、片晶或其它晶形的聚集体 ,并对微晶淀粉的晶型及晶型之间的转化进行了详细论述。

The application and preparation methods of microcrystalline starch were reviewed in this paper.According to the primary procedure of the formation of microcrystalline starch,the preparation methods were classified as retrogradation,hydrolyzation and crystallization.On the basis of classification by the crystal type (A\|,B\|,C\|and V\|type),microcrystalline starch can be classified into retrograde,original and crystal microcrystalline starch by the difference of the preparation methods.The meaning of microcrystalline starch was defined in the article which was proposed that,microcrystalline starch is a kind of aggregate of microcrystal strand,crystalline lamellae or other crystal form with high crystallinity.The crystal type and the crystal type transform of microcrystalline starch were also described in detail.